کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277904 | 464398 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The time evolution of the viscoelastic retardation in starch pastes with guar gum
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The time evolution of the viscoelastic retardation in starch pastes with guar gum The time evolution of the viscoelastic retardation in starch pastes with guar gum](/preview/png/10277904.png)
چکیده انگلیسی
The aim of the present study was to determine the viscoelastic properties of the model mixtures of selected pasted polysaccharides. The initial materials used were water pastes of waxy corn and normal corn starch, mixed with guar gum. The rheological tests were performed in a time domain. The theoretical analysis covered the adaptation of some achievements of the phenomenological theory of viscoelasticity, which were applied during the interpretation of the results obtained for the aforementioned mixtures of biopolymers. The emphasis was placed on the description of the retardation behaviours with the aim to develop a continuous rheological Burger model.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 104, Issue 1, May 2011, Pages 14-22
Journal: Journal of Food Engineering - Volume 104, Issue 1, May 2011, Pages 14-22
نویسندگان
Pawel Ptaszek, Anna Ptaszek,